Delicious Hazelnut Pesto

Ingredients

• Toasted hazelnuts (1 cup)
• Fresh basil leaves (2 cups, packed)
• Garlic cloves (2, peeled)
• Parmesan cheese (1/2 cup, grated)
• Lemon juice (2 tablespoons, freshly squeezed)
• Olive oil (1/2 cup)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)

Instructions

1. Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes, or until they are golden brown and fragrant. Allow to cool.
2. In a food processor, pulse the toasted hazelnuts until they are finely chopped, taking care not to overprocess into a paste.
3. Add the fresh basil leaves, garlic cloves, grated Parmesan cheese, lemon juice, salt, and black pepper to the food processor. Pulse until all ingredients are well combined.
4. While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency. Scrape down the sides as needed to ensure everything is mixed evenly.
5. Taste the pesto and adjust the seasoning with more salt or pepper if desired.
6. Transfer the hazelnut pesto to a clean jar or container. Seal and refrigerate until ready to use, or enjoy immediately.
7. This pesto is versatile! Use it as a luxurious sauce for pasta, a flavorful spread on sandwiches and wraps, or as a zesty dip for fresh vegetables and crackers.